Fresh Fruit Tray Recipe

Wash and prepare

Rinse all berries, grapes, kiwi, and mint under cold running water. Pat dry with paper towels or a kitchen towel. Rinse the pineapple, mango, watermelon, and cantaloupe as well and dry.

Hull and slice strawberries

Remove strawberry stems and hulls. Slice larger strawberries in half or quarters so pieces are bite-sized (aim for 1–1.5 inch pieces). Place in a bowl and gently toss to keep together until arranging.

Prepare grapes and blueberries

Trim any stems from grape clusters and separate into small clusters or individual grapes. Keep blueberries whole and transfer both to separate bowls for easy arranging.

Cut kiwi

Peel the kiwis and slice into 1/4-inch rounds or half-moons depending on preference. If using rounds, you can fan a few for garnish.

Cut mango

Peel the mangoes, slice the cheeks away from the pit, and score the flesh in a crosshatch pattern. Turn the cheek inside out and slice or cube the mango into bite-sized pieces. Add to a bowl.

Cut pineapple

Cut off top and bottom of the pineapple; stand upright and slice away the skin and eyes. Remove the core and cut the pineapple into 1-inch chunks or into rings depending on presentation. Place in bowl.

Cut watermelon and cantaloupe

Trim rind from the watermelon half and cantaloupe half. Cut into 1-inch cubes or use a melon baller for uniform spheres. Place in bowl(s).

Prevent browning

Squeeze the juice of 1 lemon over mango and apple if included (lemon is included here for mango/cutting protection). For kiwi and other delicate fruits, a light toss with a teaspoon of lemon juice can help prevent browning.

Arrange on tray

Choose a large serving platter or tray. Starting from the center or one side, arrange fruit in groups by type (e.g., pineapple, melon, watermelon, mango, strawberries, grapes, blueberries, kiwi) to create color contrast. Alternate colors and shapes to make the tray visually appealing. Pile a little height in the center with larger pieces (pineapple or melon) and nest smaller fruits (berries, grapes) around them. Leave small gaps for garnish and dipping bowl(s).

Garnish

Tuck sprigs of fresh mint between fruit clusters and sprinkle a few whole blueberries and halved strawberries on top for a fresh look. Wipe any excess juice from the tray edges.

Make the honey-yogurt dip: In a small bowl combine 1 cup plain Greek yogurt, 2 tbs honey, 1 tsp vanilla extract, and 1 tsp lemon zest. Whisk until smooth and taste; add more honey if you prefer sweeter. Chill until serving. Transfer to a small serving bowl and place on the tray.